Mike Nolan
They used a reamer fitted with a TV camera to see what the inside of the pipe is like.
The plumbers are going to do something to clean out the cast iron pipes under the house on Monday, that might help. The PVC pipes outside looked OK, except that they aren't totally level anymore (after 25 years) so there are some hills and valleys, though that doesn't appear to be where things are clogging up. Digging the outside line up to redo it would be a major job.
I don't know what we're doing for supper, probably picking something up. I'm dealing with some sewer backup issues in the basement--again, I just don't think I'm going to have energy or interest in cooking. (This is probably the 4th time in the last few years I've had to deal with sewer water in the basement, the expensive part isn't the plumber, it's the clean up service to do the floors and get under the hot tub with steam and sanitizers.)
I've got several little tomatoes on maybe 10 of my 24 tomato plants, the largest of them isn't quite ping pong ball size yet. The vines aren't as tall as I would have expected them to be by July 7th, but at least they're setting some fruit.
Eggs are 74% water, and the content difference between a large and an extra large egg is about 3/4 of a tablespoon. I never have XL eggs on hand, if a recipe calls for an XL egg I just add 2 teaspoons of water.
It's been a while since I've made these, I usually make them a bit smaller. They keep well, as I recall.
Burgers on the grill plus sweet corn tonight. And maybe some cherry pie later on.
Oh, it tastes great, it is just really soupy. I told Diane I needed to make another cherry pie soon to prove I can still do it.
I bought some tomatoes from the veg stand near us, much better than the ones I got at the Farmer's Market on Sunday, so we had BLT's, plus a salad, some sweet corn and a slice of still-runny cherry pie.
I also bought a slab of ribs today, I'm not sure what I'm going to use for a dry rub, probably something simple. That's supper, possibly on Thursday, it depends on the weather, we may be seeing some rain in the afternoon/evening over the next few days. (There was a small storm heading this way an hour ago but it melted at the county line.)
I started a batch of semolina bread at 5PM, it'll go into the oven fairly late, when it is cooler outside. It may have hit 100 here today, I saw a 99 at one point.
The pie filling didn't set up, the crust is fully baked but the inside is soupy. Not sure what I did wrong, I followed the SFBI recipe I always use.
Still tasty but not County Fair worthy. As I told my wife, at least it has a built-in sauce. 🙂
We had tuna salad on the tomatoes from the farmer's market. Not the best tomatoes I've had, a bit too firm on the inside, I wonder if they were gas-ripened after picking? I may have to try the veg stand near us to see what their tomatoes are like, because its likely to be mid-August before we see many tomatoes from our garden. They generally get them from a grower in Kansas early in the season. We also had some sweet corn and will have some cherry pie a little later.
Today's cherry pie. I didn't do a lattice crust because my wife doesn't like lattice crusts.
I got some tomatoes at the farmer's market yesterday, the vendor said everybody's gardens are behind this year, so it isn't just mine.
Well, the annual neighborhood dramatization of World War III hadn't started yet, so I was able to do burgers on the grill, plus potato salad.
Back when my wife was doing most of the cooking, she called it 'concoctions'.
After my youngest brother started school, my mother got a job working as a budget analyst at the nearby military storage depot. She'd get home at about 5:05 every day, and have dinner on the table by 5:30!
I' m not sure how much she planned it all in advance but she made a lot of 'throw whatever you have in the fridge' into a pan meals, variations on hash, many of them. She and my father (they had split up several years earlier) ran a restaurant for a few years, so she was an accomplished hash slinger and knew her spices and other seasonings. I spent plenty of time ahead of supper turning a food grinder to grind up potatoes and an onion.
I think it's one of the reasons I love watching "Chopped". It's making a chef do what many home cooks do every day, figure out what they can make with whatever's available, in 30 minutes.
